You can lift any holiday meal with rice that’s simple, seasonal, and made ahead. Try saffron pilaf or wild rice with cranberries for a warm, nutty side, or go tropical with coconut-lime jasmine. Make risotto or mushroom-thyme for a richer main, or serve sticky rice with mango for dessert. Each recipe is built for easy timing, bold but balanced flavors, and straightforward steps — pick one and keep reading to pick the best match for your menu.
Saffron and Almond Pilaf
Saffron and Almond Pilaf — golden, fragrant rice studded with toasted almonds.
Ingredients:
- 2 cups long-grain basmati rice, rinsed until water runs clear
- 3 cups low-sodium chicken or vegetable broth
- 1 pinch saffron threads (about 10–15 threads)
- 2 tablespoons hot water (to bloom saffron)
- 2 tablespoons unsalted butter or olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1/2 cup slivered or sliced almonds
- 1/4 cup raisins or golden raisins (optional)
- 1 teaspoon kosher salt (adjust to taste)
- 1/4 teaspoon ground cinnamon (optional, for warmth)
- 2 tablespoons chopped fresh parsley or cilantro for garnish
- Freshly ground black pepper, to taste
How to Make:
- Place saffron threads in 2 tablespoons hot water and let them bloom for 5–10 minutes.
- In a medium pot, melt butter (or heat oil) over medium heat.
- Add chopped onion and cook until softened and translucent, about 4–5 minutes.
- Stir in minced garlic and cook 30 seconds until fragrant.
- Add slivered almonds and toast, stirring, for 2–3 minutes until lightly golden.
- If using raisins, stir them in now and let them soften for a minute.
- Add rinsed rice and gently stir to coat the grains in the butter and flavors for 1–2 minutes.
- Pour in broth, the saffron with its soaking liquid, salt, and cinnamon if using. Stir once to combine.
- Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15–18 minutes until rice is tender and liquid is absorbed.
- Remove from heat and let sit, covered, for 5–10 minutes to steam.
- Fluff rice with a fork, taste and adjust seasoning with salt and pepper, then stir in chopped parsley or cilantro.
- Transfer to a serving dish and sprinkle a few extra toasted almonds on top for crunch.
Serve warm and enjoy the fragrant, golden goodness — a festive side that feels like a celebration in every bite!
Wild Rice With Cranberries and Pecans
A cozy, festive side that’s nutty, tangy, and perfect for holiday plates.
Ingredients:
- 1 cup wild rice blend
- 2 1/2 cups low-sodium chicken or vegetable broth
- 1/2 teaspoon salt (omit or reduce if broth is salty)
- 1 tablespoon olive oil or butter
- 1 small onion, finely chopped
- 1 celery stalk, finely chopped
- 1/2 cup dried cranberries
- 1/2 cup toasted pecans, roughly chopped
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 1 tablespoon maple syrup or honey (optional, for a touch of sweetness)
- Freshly ground black pepper, to taste
- Finely chopped parsley for garnish (optional)
How to Make:
- Rinse the wild rice blend under cold water and drain.
- In a medium saucepan bring the broth and salt to a gentle boil.
- Add the rinsed rice, reduce heat to low, cover, and simmer until tender and chewy, about 40–45 minutes (check package instructions for exact time).
- While the rice cooks, heat the oil or butter in a skillet over medium heat.
- Add the chopped onion and celery and sauté until softened and fragrant, about 5–7 minutes.
- Stir in the dried cranberries, thyme, and maple syrup (if using) and warm for 1–2 minutes to plump the cranberries.
- When the rice is done, fluff with a fork and transfer to a large bowl.
- Fold in the sautéed vegetable-cranberry mixture and the toasted pecans.
- Taste and adjust seasoning with black pepper and a little more salt if needed.
- Sprinkle with chopped parsley before serving.
Serve warm as a festive, flavorful side that steals the show—your holiday table just got a little more delicious!
Coconut-Lime Jasmine Rice
Bright, tropical jasmine rice with creamy coconut and zesty lime—perfect alongside grilled meats or veggie bowls.
Ingredients:
- 1 1/2 cups jasmine rice, rinsed until water runs clear
- 1 cup canned unsweetened coconut milk
- 1 1/4 cups water
- 1/2 teaspoon salt
- 1 tablespoon granulated sugar (optional, for a hint of sweetness)
- Zest of 1 lime
- 2 tablespoons fresh lime juice (about 1 lime)
- 1 tablespoon coconut oil or neutral oil (optional)
- 2 tablespoons chopped fresh cilantro (optional, for garnish)
- Toasted shredded coconut (optional, for garnish)
How to Make:
- Rinse the jasmine rice in a fine-mesh sieve until the water is clear, then drain well.
- In a medium saucepan, combine the rinsed rice, coconut milk, water, salt, and sugar (if using).
- Bring the mixture to a gentle boil over medium heat, stirring once to prevent sticking.
- As soon as it boils, reduce heat to low, cover, and simmer for 15 minutes without lifting the lid.
- After 15 minutes, remove from heat and keep covered for 10 minutes to steam and finish cooking.
- Fluff the rice with a fork, stir in the lime zest, lime juice, and coconut oil (if using) until combined.
- Transfer to a serving bowl and garnish with chopped cilantro and toasted shredded coconut if you like.
Serve and enjoy the bright, creamy flavors—this rice will make any meal feel like a mini vacation!
Herbed Basmati With Lemon Zest
Bright, fragrant herbed basmati with a lively pop of lemon zest—perfect for holiday tables.
Ingredients:
- 1 1/2 cups basmati rice, rinsed until water runs clear
- 2 1/4 cups water or low-sodium chicken/vegetable broth
- 1 tablespoon olive oil or unsalted butter
- 1 teaspoon kosher salt (adjust if using salted broth)
- Zest of 1 large lemon (about 1 tablespoon)
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh cilantro or dill (your choice)
- 1 tablespoon chopped fresh chives or green onions
- 1/4 teaspoon freshly ground black pepper
- Optional: 1/4 cup toasted slivered almonds or pistachios for crunch
How to Make:
- Rinse the basmati rice in a fine mesh sieve under cold water until the water runs clear; drain well.
- In a medium saucepan, heat the olive oil or butter over medium heat until shimmering.
- Add the drained rice and gently toast, stirring, for 1–2 minutes just to coat and warm the grains.
- Pour in the water or broth and add the salt; bring to a gentle boil over medium-high heat.
- Once boiling, reduce heat to low, cover tightly, and simmer undisturbed for 15 minutes.
- Turn off the heat and let the rice steam, still covered, for 10 minutes more.
- Meanwhile, combine lemon zest, lemon juice, parsley, cilantro or dill, chives, and black pepper in a small bowl.
- Fluff the rice with a fork, then gently fold in the lemon-herb mixture until evenly distributed.
- Taste and adjust seasoning; sprinkle toasted nuts on top if using for crunch.
- Transfer to a serving bowl and garnish with an extra pinch of lemon zest or herbs.
Serve warm and enjoy a bright, herby side that brings fresh holiday cheer to the table!
Mushroom and Thyme Risotto
Earthy mushroom and fragrant thyme make this risotto a cozy, elegant winner for any holiday table.
Ingredients:
- 6 cups low-sodium chicken or vegetable broth
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 10–12 ounces mixed mushrooms (cremini, shiitake, or button), cleaned and sliced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine (optional; use extra broth if omitting)
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- Salt and freshly ground black pepper, to taste
- 1/2 cup freshly grated Parmesan cheese
- 1–2 tablespoons chopped fresh parsley (optional, for garnish)
- Extra butter or drizzle of olive oil for finishing (optional)
How to Make:
- Warm the broth in a saucepan over low heat and keep it hot but not boiling.
- Heat olive oil and 1 tablespoon butter in a large skillet or saucepan over medium heat.
- Add the chopped onion and a pinch of salt; cook 4–5 minutes until soft and translucent.
- Stir in the garlic and cook 30 seconds until fragrant.
- Add the sliced mushrooms and thyme; cook 5–7 minutes until mushrooms release their liquid and start to brown. Season lightly with salt and pepper.
- Stir in the Arborio rice and cook 1–2 minutes, stirring, so the rice is coated and slightly toasted.
- Pour in the white wine (if using) and stir until mostly absorbed.
- Add a ladleful (about 1/2 cup) of hot broth to the rice and stir gently until the liquid is mostly absorbed.
- Repeat, adding broth one ladle at a time and stirring, allowing absorption between additions. Continue for about 18–20 minutes until the rice is creamy and al dente.
- Taste and season with more salt and pepper as needed.
- Remove from heat and stir in the remaining tablespoon of butter and the grated Parmesan until melted and silky.
- Spoon into bowls, sprinkle with chopped parsley and an extra grind of black pepper, and drizzle a little olive oil or add a pat of butter if you like.
Serve warm and cozy — this mushroom and thyme risotto is comfort with a holiday wink.
Orange-Scented Arborio With Pistachios
Bright, citrusy Arborio studded with crunchy pistachios—festive and elegant.
Ingredients:
- 1 cup Arborio rice
- 2 tablespoons olive oil or unsalted butter
- 1 small shallot or 1/4 small onion, finely chopped
- 1/2 cup dry white wine (optional; substitute with extra broth if you prefer)
- 3 cups low-sodium chicken or vegetable broth, kept warm
- Zest of 1 large orange (about 1 tablespoon)
- 1/3 cup fresh orange juice (about 1 orange)
- 1/2 cup toasted shelled pistachios, roughly chopped
- 1/4 cup grated Parmesan cheese (optional, for creaminess)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon chopped fresh parsley or mint, for garnish
How to Make:
- Warm the broth in a saucepan and keep it over low heat.
- Heat the olive oil or butter in a wide skillet or saucepan over medium heat.
- Add the chopped shallot/onion and sauté until soft and translucent, about 2–3 minutes.
- Stir in the Arborio rice and toast for 1–2 minutes until edges look translucent.
- Pour in the white wine (if using) and stir until mostly absorbed.
- Add a ladleful (about 1/2 cup) of warm broth and stir until mostly absorbed; continue adding broth one ladle at a time, stirring frequently, until rice is creamy and al dente (about 18–20 minutes).
- When rice is nearly done, stir in the orange zest and orange juice; cook 1–2 minutes more until heated through and slightly sauced.
- Remove from heat and fold in the grated Parmesan (if using) and half of the chopped pistachios; season with salt and pepper to taste.
- Spoon into a serving dish and sprinkle with the remaining pistachios and chopped parsley or mint.
Enjoy the bright, nutty flavors—this orange-scented Arborio makes a lovely holiday side or a light, festive main.
Garlic Butter Parboiled Rice
Garlic Butter Parboiled Rice — fragrant, buttery grains that pair with anything on your holiday table.
Ingredients:
- 2 cups parboiled long-grain rice (rinsed until water runs clear)
- 3 cups low-sodium chicken or vegetable broth
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 tablespoon olive oil
- 1 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional)
- Zest of 1 lemon (optional, for brightness)
How to Make:
- Heat the olive oil and 1 tablespoon butter in a medium saucepan over medium heat.
- Add the chopped onion and cook until softened, about 3 minutes.
- Stir in the minced garlic and cook 30–45 seconds until fragrant.
- Add the rinsed parboiled rice and stir to coat the grains with butter and aromatics for 1–2 minutes.
- Pour in the broth, add salt and pepper, and bring to a gentle boil.
- Reduce heat to low, cover tightly, and simmer for 15–20 minutes until liquid is absorbed and rice is tender.
- Remove from heat and let sit, covered, for 5 minutes to steam.
- Fluff rice with a fork, stir in remaining 2 tablespoons butter, lemon zest (if using), and chopped parsley.
- Taste and adjust seasoning, then transfer to a serving dish.
Enjoy this buttery, garlicky rice alongside your holiday mains — it’s comfort in every fluffy bite!
Spiced Curried Rice With Raisins
A warm, fragrant rice studded with sweet raisins and sunlit curry spices — perfect for holiday tables.
Ingredients:
- 1 1/2 cups basmati rice, rinsed until water runs clear
- 2 tablespoons unsalted butter or neutral oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced (or 1 teaspoon ground ginger)
- 1 tablespoon curry powder (mild or hot, to taste)
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cumin
- 3 cups low-sodium chicken or vegetable broth
- 1/2 cup golden or dark raisins
- 1/3 cup toasted slivered almonds (optional)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh cilantro or parsley for garnish
- Zest of 1 lemon (optional, for brightness)
How to Make:
- Rinse the rice under cold water until it runs clear, then drain well.
- Heat the butter or oil in a medium saucepan over medium heat.
- Add the chopped onion and cook until soft and translucent, about 4–5 minutes.
- Stir in the garlic and ginger and cook for 30 seconds until fragrant.
- Add the curry powder, turmeric, cinnamon, and cumin; toast with the aromatics for about 30 seconds to bloom the spices.
- Pour in the rice and stir to coat each grain with the spiced mixture for about 1 minute.
- Add the broth and raisins, stir once, and bring to a gentle boil.
- Reduce heat to low, cover, and simmer for 15–18 minutes, or until the liquid is absorbed and the rice is tender.
- Remove from heat and let the rice sit, covered, for 5 minutes to steam.
- Fluff the rice with a fork, season with salt and pepper, and stir in the toasted almonds, lemon zest (if using), and chopped cilantro or parsley.
- Transfer to a serving dish and garnish with a few extra almonds and herbs.
Serve warm and enjoy the cozy, sweet-spicy flavors — a holiday side that’s hard to resist!
Roasted Red Pepper and Tomato Rice
Roasted Red Pepper and Tomato Rice — bright, smoky, and perfect for holiday sides or a cozy weeknight.
Ingredients:
- 1 cup long-grain white rice (or basmati)
- 1 3/4 cups vegetable or chicken broth
- 1 cup roasted red peppers, chopped (jarred or homemade)
- 1 cup canned diced tomatoes, drained
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon crushed red pepper flakes (optional, for a little heat)
- 1 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley or basil for garnish
- 1 tablespoon butter (optional, for finishing)
How to Make:
- Heat the olive oil in a medium saucepan over medium heat.
- Add the chopped onion and sauté until soft and translucent, about 4–5 minutes.
- Stir in the garlic and cook 30 seconds until fragrant.
- Add the rice and stir to coat the grains with oil for 1–2 minutes.
- Mix in the roasted red peppers, diced tomatoes, smoked paprika, red pepper flakes (if using), salt, and black pepper.
- Pour in the broth, stir once, and bring to a gentle boil.
- Reduce heat to low, cover, and simmer until the rice is tender and liquid is absorbed, about 15–18 minutes.
- Remove from heat and let sit, covered, 5 minutes to steam.
- Fluff the rice with a fork, stir in the butter if using, and sprinkle with chopped parsley or basil.
- Serve warm and enjoy the smoky, tomatoey goodness — this rice will steal the show at your holiday table!
Brown Rice With Kale and Toasted Seeds
A hearty, nutty brown rice bowl brightened with garlicky kale and crunchy toasted seeds — cozy and wholesome for chilly days.
Ingredients:
- 1 cup brown rice, rinsed
- 2 cups water or low-sodium vegetable broth
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 5–6 cups packed kale, stems removed and leaves chopped
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 2 tablespoons olive oil or butter (for finishing)
- 1/3 cup mixed seeds (pumpkin, sunflower, sesame)
- 1 tablespoon soy sauce or tamari (optional, for depth)
- 1 teaspoon lemon zest and 1 tablespoon lemon juice (optional, for brightness)
How to Make:
- Combine the rinsed brown rice and water or broth in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer 40–45 minutes until tender and liquid is absorbed. Let rest covered 5 minutes, then fluff with a fork.
- While the rice cooks, heat 1 tablespoon olive oil in a skillet over medium heat.
- Add the chopped onion and cook 4–5 minutes until soft and translucent.
- Stir in the minced garlic and red pepper flakes (if using) and cook 30–60 seconds until fragrant.
- Add the chopped kale, a pinch of salt, and a splash of water; cover and cook 3–5 minutes until the kale is wilted and tender. Season with black pepper.
- In a small dry skillet over medium, toast the mixed seeds, stirring often, 3–5 minutes until they begin to pop and turn golden — watch closely so they don’t burn.
- Stir the cooked rice into the skillet with the kale (or combine in the rice pot), drizzle with the finishing olive oil or butter, and add soy sauce/tamari if using. Mix gently to combine.
- Fold in lemon zest and lemon juice if you like a bright finish, then adjust salt and pepper to taste.
- Sprinkle the toasted seeds over the rice and kale before serving.
Serve warm and enjoy the comforting mix of chewy brown rice, savory kale, and crunchy seeds — perfect as a main or a festive side!
Coconut Milk Sticky Rice With Mango
Sweet, creamy coconut sticky rice paired with ripe mango — a tropical classic that’s simple and irresistible.
Ingredients:
- 1 cup glutinous (sticky) rice
- 1 1/4 cups water (for soaking/cooking)
- 1 cup coconut milk (full fat)
- 1/3 cup granulated sugar
- 1/4 teaspoon fine sea salt
- 1 ripe mango (peeled and sliced)
- Optional topping: 2 tablespoons toasted sesame seeds or toasted coconut flakes
**Note: Some recipes call for soaking the rice in water for several hours; see step 1.
How to Make:
- Rinse the sticky rice under cold water until the water runs clear.
- Soak the rice in enough water to cover for at least 1 hour, preferably 3–4 hours or overnight. Drain.
- Steam the drained rice in a steamer basket or a colander over simmering water for 20–25 minutes, until tender and translucent. (If using a rice cooker, follow its sticky rice setting or cook with 1 1/4 cups water.)
- Meanwhile, warm the coconut milk, sugar, and salt in a small saucepan over low heat just until the sugar dissolves; don’t boil. Remove from heat.
- When the rice is done, transfer it to a bowl and pour about 3/4 of the warm sweetened coconut milk over the rice. Gently fold to combine, cover, and let it sit 10–15 minutes so the rice absorbs the coconut flavor.
- Taste and add more of the coconut milk if you like it creamier.
- To serve, scoop sticky rice onto plates, arrange mango slices alongside or on top, and drizzle with any remaining coconut milk.
- Sprinkle with toasted sesame seeds or coconut flakes if using, and enjoy immediately.
A little sweet, creamy, and bright — the perfect tropical finish to any meal!
Festive Rice Pudding With Cinnamon and Orange
A creamy, warmly spiced rice pudding brightened with orange zest — perfect for cozy holiday evenings.
Ingredients:
- 1 cup short-grain rice (such as Arborio) or medium-grain
- 4 cups whole milk
- 1 cup water
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 cinnamon stick (or 1/2 teaspoon ground cinnamon)
- Zest of 1 orange (plus extra for garnish)
- 1 teaspoon vanilla extract
- 1/2 cup raisins or currants (optional)
- 2 tablespoons unsalted butter (optional, for richness)
- Ground cinnamon and orange zest for serving
How to Make:
- Rinse the rice under cold water until the water runs mostly clear.
- In a medium saucepan, combine rice, water, and a pinch of salt; bring to a gentle boil, then reduce heat and simmer until most water is absorbed (about 10 minutes).
- Add the milk, cinnamon stick, and sugar to the pot; stir and bring to a gentle simmer over medium-low heat.
- Cook, stirring frequently to prevent sticking, until the rice is tender and the mixture is thick and creamy (20–30 minutes).
- Stir in the orange zest, vanilla extract, raisins or currants (if using), and butter until melted and well combined; remove the cinnamon stick.
- Taste and adjust sweetness or cinnamon as needed; if pudding thickens too much as it cools, stir in a splash of milk to loosen it.
- Serve warm or chilled, sprinkled with a little ground cinnamon and extra orange zest.
Enjoy a bowl of this cozy, citrus-kissed pudding to warm up your holiday season!
Cilantro-Lime Mexican Rice
Bright, zesty cilantro-lime rice that’s perfect alongside tacos, grilled meats, or as a festive side.
Ingredients:
- 1 cup long-grain white rice
- 2 cups low-sodium chicken or vegetable broth
- 1 tablespoon vegetable oil or butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon ground cumin
- Zest of 1 lime
- Juice of 1 lime (about 2 tablespoons)
- 1/2 cup fresh cilantro, chopped
- Salt and black pepper, to taste
How to Make:
- Rinse the rice under cold water until the water runs clear; drain well.
- Heat the oil or butter in a medium saucepan over medium heat.
- Add the chopped onion and cook 3–4 minutes until soft and translucent.
- Stir in the garlic and cumin and cook 30 seconds until fragrant.
- Add the rinsed rice and toast, stirring, for 1–2 minutes so each grain is coated.
- Pour in the broth, bring to a boil, then reduce heat to low and cover.
- Simmer gently for 15 minutes without lifting the lid.
- Remove from heat and let sit, covered, for 5–10 minutes to finish steaming.
- Fluff the rice with a fork, then stir in lime zest, lime juice, and chopped cilantro.
- Taste and season with salt and pepper as needed.
Serve warm alongside your favorite Mexican dishes — bright, fresh, and ready to party on the plate!
Conclusion
Wrap up your holiday meal with one of these rice dishes. Pick a recipe that matches your main course, then cook it a day ahead when you can. For example, you’ll save time if you prepare Wild Rice with Cranberries and Pecans the night before; reheat gently and fluff before serving. Keep seasonings simple, taste as you go, and use a warm dish to hold the rice. That way you’ll serve fresh, flavorful rice with little stress.